A hearty meatless soup that still provides protein in a savory broth, this Vegetarian Lentil Soup will satisfy no matter the diet.
The great thing (well, one of the many great things) about soup is that I can make a giant pot of it, let it simmer and do its thing, then come back to it and scoop it into everyone’s bowls. One-pot meals are my favorite for this reason: they are low-maintenance. But soups served in such a way lose a bit of their appeal when you need to take into consideration the singular diets of your diners. When I’m cooking for my family, this isn’t a big deal; my kids haven’t chosen an alternate diet (not yet, anyway) and so it’s “one family, one soup”, but it can be a different story for when I have guests. Suddenly, the cream in that one soup isn’t going to work with my vegan friends. And I need to remove those potatoes from that soup – they are too high in carbs.
That’s why I love this recipe. It’s vegan/vegetarian but, thanks to the lentils, still provides protein. It means I can serve a well-rounded soup without fear of upsetting the diets of my guests. Beyond the lentils, it’s chock-full of delicious vegetables – onions, carrots, celery, tomatoes – and flavor too when the assortment of herbs and spices are added to the mix. Though the list of ingredients is extensive, it comes together quickly, which means I can also spend more time with said guests (and my family!). It’s indeed a hearty soup that I love because of what I can leave out!
Which type of lentil should I use?
There are numerous types of lentils – each one a different color, which, when combined, would form a rather lackluster rainbow. Nevertheless, what they lack in vibrancy, they make up for in flavor and texture. I’ve suggested brown and green lentils for this recipe. That’s because brown lentils can turn soft and slightly mushy when fully cooked, while the green lentils retain their shape well, even after cooking. I like the mix, as the browns thicken the broth while the greens provide the chewy texture change. You can, of course, please yourself and opt for red (even softer than brown and sweet in flavor), French green (firm like the other green lentil but with an earthier flavor), or black (firm and earthy). If you can’t decide, add more than one kind. Just know that different lentils cook at different rates, so you will most likely need to add them at different stages of the soup.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 large carrots, chopped
- 2 large ribs celery, chopped
- 3 cloves garlic, minced
- 8 cups vegetable broth
- 2 cups dried brown or green lentils
- 1 (14 ounces) can crushed tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 3 dried bay leaves
- 2 tablespoons lemon juice
- 1 teaspoon salt
- salt and pepper, to taste
- fresh chopped parsley (optional garnish)
How to Make Vegetarian Lentil Soup
Step 1: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Step 2: Sauté the veggies. Add the chopped onion, carrots, and celery to the pot and cook, stirring often, for about 5 minutes until they start to soften.
Step 3: Add the garlic. Stir in the minced garlic and cook until fragrant, which should take about 30 seconds.
Step 4: Pour in the broth. Add the vegetable broth to the pot, making sure to scrape any bits off the bottom of the pot as you stir.
Step 5: Combine the remaining ingredients. Mix in the lentils, crushed tomatoes, cumin, paprika, thyme, bay leaves, lemon juice, and salt.
Step 6: Simmer the soup. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer, stirring occasionally, until the lentils are tender, about 45 minutes.
Step 7: Final touches. Remove the bay leaves from the soup, discard them, and season with additional salt and pepper to taste.
Step 8: Serve and enjoy. Ladle the hot soup into bowls and garnish with fresh chopped parsley if desired.
FAQs & Tips
How do I prep and store this soup?
Prepping this soup pretty much means letting it simmer until it has been reduced to your liking. As for storing it, let it cool completely then move the entire pot to the fridge (provided you have a lid for it; you don’t want its odors to affect the rest of the food in the fridge, and vice versa). It should keep in the fridge for up to five days. If you want to freeze it, you can. I suggest pouring it into smaller containers (e.g., mason jars) for easy thawing. It should last for up to three months. To thaw, leave a jar in the fridge overnight.
Do I have to remove the bay leaf? Is it edible?
The bay leaf’s job is done once it has had a chance to have a soak in your broth. Its flavors will imbue your soup without having to stay in it. As for eating said leaf, I don’t recommend it. Bay leaves don’t soften despite the hot broth’s efforts to effect the contrary, and anyway, swallowing the bay leaf is a no-go. Your stomach will thank you for taking this advice.
What can I do if my soup tastes bland?
Note that seasonings should be added early in the cooking process, not at the end; this could be why the soup tastes flat. I would also consider adding more aromatics, like onions, garlic, and celery. Then I would extend the simmering stage so that the flavors all have a chance to meld. I would also look to umami-rich ingredients like soy sauce, miso paste, Worcestershire sauce (without anchovies included), or nutritional yeast. Last, consider buying a better broth.
Variations
If you’re wondering what you can add to this soup, you have lots of choices. First, you can expand the range of vegetables to include diced potatoes, sweet potatoes, squash (like butternut or acorn squash), bell peppers, zucchini, or spinach. You can follow the advice I give in the FAQs section and turn to umami-powered ingredients like soy sauce, miso paste, and nutritional yeast. Acidic ingredients could also make an appearance. Besides the lemon already added, you can go with a splash of apple cider vinegar, red wine vinegar, or a squeeze of fresh lime juice. Last, if you want more protein but hesitate to add meat, add chickpeas, kidney beans, black beans, or diced tofu instead.
Vegetarian Lentil Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 large carrots chopped
- 2 large ribs celery chopped
- 3 cloves garlic minced
- 8 cups vegetable broth
- 2 cups dried brown or green lentils
- 1 can 14 ounces crushed tomatoes
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp dried thyme
- 3 dried bay leaves
- 2 tbsp lemon juice
- 1 tsp salt
- salt and pepper to taste
- fresh chopped parsley for serving optional
Instructions
- Start by heating the oil in a large pot. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sauté the veggies. Add the chopped onion, carrots, and celery to the pot and cook, stirring often, for about 5 minutes until they start to soften.
- Add the garlic. Stir in the minced garlic and cook until fragrant, which should take about 30 seconds.
- Pour in the broth. Add the vegetable broth to the pot, making sure to scrape any bits off the bottom of the pot as you stir.
- Combine remaining ingredients. Mix in the lentils, crushed tomatoes, cumin, paprika, thyme, bay leaves, lemon juice, and salt.
- Simmer the soup. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer, stirring occasionally, until the lentils are tender, about 45 minutes.
- Final touches. Remove the bay leaves from the soup, discard them, and season with additional salt and pepper to taste.
- Serve and enjoy. Ladle the hot soup into bowls and garnish with fresh chopped parsley if desired.
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